Hi Els, signs that our starter (100% hydraton, composed of equal parts by weight of starter, AP flour, and water) is mature and ready to start baking with are that it has a pleasant aroma and is predictably doubling in size about 8 hours after feeding. Since your starter is composed a bit differently, you may not see this exact behavior, but predictable rising and not smelling funky are generally required before a starter is considered mature. If you're not already feeding your starter twice daily at room temperature this may improve its activity level and rise. I hope this helps! 

Barb

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